Saturday 18 June 2016

Ham and Onion Savoury Brioche Loaf

I did a savoury couronne last week, which looks nice and pretty, but isn't the easiest thing in the world to actually eat. I decided that this week I'd do something similar, but using a traditional 2lb loaf tin. The main reason for this one was to have something to take to a race to eat before/after...basically posh sandwiches!

I used some ham from Waitrose that comes pre-chopped in pots, and also a favourite of mine...caramelised onion, to give it some acidity. As with all enriched doughs, it took a while to prove, and unfortunately I got a bit air bubble under the crust...

Ham and Onion Savoury Brioche Loaf

Dough Ingredients

  • 500g strong white flour
  • 4 large eggs
  • Milk to 350ml (see 1 below)
  • 200g softened butter
  • 10g salt
  • 7g fast-action yeast
1) Crack the eggs into a large measuring jug, and top it up to 350ml with milk

2) Beat the eggs and milk together

3) Place the flour, salt and yeast in a stand mixer bowl with the dough hook attachement

4) Pour in the egg/milk mixture, and mix until a dough has formed

5) Add the butter piece by piece, allowing it to incorporate fully before adding the next piece

6) Continue to mix for 8-10 minutes...the dough should be fairly sticky and soft

7) Scrape into an oiled bowl, cover with cling-film and prove for ~3 hours, until doubled in size

Filling Ingredients

  • 180g chopped ham
  • 1 red onion
  • 1tbsp sunflower oil
  • 1tsp soft brown sugar
  • 2tbsp sherry vinegar
  • 10g dried wild mushrooms

1) Put the sunflower oil in frying pan over a medium heat

2) slice the onion finely and add to the pan.

3) Sprinkle the sugar over the onion, and cook for ~10 minutes, until soft and starting to golden

4) Chop and add the mushrooms, and cook for 5 minutes more while stirring

5) Take off the heat, stir in the vinegar, and leave to cool


  • 10g melted butter
1) Grease and line a 2lb loaf tin with baking parchment

2) turn the dough out onto a floured surface, knock back, and form a rectangle about 25cm high and 50-60cm long

3) Spread the ham out evenly along the dough. Spread the onion mixture out evenly over this

4) Starting at a short end, roll the dough tightly, forming a cylinder about 25-30cm long (you're aiming for this to fit into the loaf tin)

5) Place in the laof tin, and leave to rise for ~2 hours

6) Pre-heat the oven to 200'C

7) Brush the loaf with the melted butter

8) Place in the oven, and pour 500ml of water into a pan in the base of the oven

9) Bake for 35 minutes

10) Remove to a wire rack to cool